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Hotel Doxey, menu, page 3

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men001535-003
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    University of Nevada, Las Vegas. Libraries

    Menu <br> <br> <br> BLUE POINTS <br> CELERY <br> SALTED ALMONDS <br> <br> <br> GREEN TURTLE, AUX QUENELLES <br> CONSOMME, ROYAL <br> <br> <br> CANAPES AMERICAN <br> OLIVES <br> YOUNG ONIONS <br> RADISHES <br> <br> <br> BROILED LAKE TROUT, MAITRE D’HOTEL <br> SHOESTRING POTATOES <br> <br> <br> ROAST YOUNG TURKEY, CHESTNUT DRESSING <br> CRANBERRY JELLY <br> <br> <br> PRIME ROAST BEEF, DEMI GLACE <br> MASHED POTATOES <br> STRING BEANS <br> <br> <br> ROAST LEG OF LAMB, PETIT POIS <br> SUGAR CORN <br> STEWED TOMATOES <br> <br> <br> SWEETBREADS, EN CASSIE-A LA BECHAMEL <br> CANDIED SWEETS <br> <br> <br> LEMON SHERBET <br> <br> <br> BROILED QUAIL ON TOAST <br> CELERY SALAD <br> MAYONNAISE OF SHRIMP <br> <br> <br> PLUM PUDDING, BRANDY SAUCE <br> MINCE PIE <br> LEMON MERINGUE PIE <br> STRAWBERRY ICE CREAM <br> MACAROONS <br> KISSES <br> LADY FINGERS <br> ORANGES <br> MALAGA GRAPES <br> APPLES <br> BANANAS <br> MIXED NUTS <br> LAYER RAISINS <br> CREME DE’ MENTHE <br> CAFE NOIR <br>